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BEETROOT & CHOCOLATE CAKE

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Serves: 10

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  • Vegetarian
What does this mean?

Please don't let the title of this recipe put you off of trying this contemporary cake! The beetroot adds a wicked sweetness to an already classic cake. If you find yourself hesitant to try this, think of ham and coca cola, sounds strange but tastes fantastic!

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Ingredients

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For the cake

  • 175 grams plain flour
  • 10 grams baking powder
  • 75 grams cocoa powder
  • 225 grams caster sugar
  • 3 eggs
  • 225 grams raw beetroot (roasted, peeled and chopped)
  • 200 ml corn oil

For the chocolate ganache

  • 250 grams dark chocolate
  • 250 ml double cream

Method

  1. Preheat the oven to 200C / gas mark 6.
  2. Grease and line a 20cm cake tin (pref spring form)
  3. Sift the flour, baking powder, cocoa powder and sugar into a bowl.
  4. Blend the eggs, beetroot and corn oil in a blender until smooth. Fold the beetroot mixture into the dry ingredients. Bake for 40 minutes.
  5. Meanwhile, make the ganache. Put the double cream into a saucepan and simmer gently until just before it reaches boiling point. Break the chocolate into pieces and put into a mixing bowl.
  6. Pour the warmed double cream onto the broken chocolate and mix gently until the two are blended together to make a silky chocolate icing.
  7. Remove the cake from the oven and leave to cool, once chilled generously cover the cake with the chocolate ganache.

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